Halloween Treaties

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Trick or Treat?

As a child, I was always mortified when some mean old bitty would choose the former and I would find myself empty handed and drenched in water. Does Ms. Pennyweather from 666 Pure Evil Lane not understand that depriving a child her treats is like depriving an alcoholic a drink?

Please do not follow Ms Pennyweather’s example, arm yourself. Shower those children in pellets of sweet delights, have them squealing like the little piglets that they are, with their gums peeling from their teeth in gleeful terror. Reward them with slithering eyeball jellies as their futility of escape becomes ever more obvious.  Always apply the 'one-for-you, one-for-me' rule.

I know it can get stressful trying to adhere to a diet or eating plan when everyone around you has ready-made options. However, there is no need to descend into the trickery of store bought artificial sugar bombs, stick to your guns and get creative!

I’ve made Orange Basket Cases, Marzipan Finger Food, Bitter Sweet Gummies and with the leftover marzipan and some beetroot juice I made a whole bunch of body parts, modeled from my own face (finally, I reveal the reason I do not include myself in pictures).

Prepare for the hoards of Hallows Eve with treats that will not only satiate the salivating tongues of greedy youth, but will also fuel their little bodies for a night of sacrificial devouring and moon howling. And of course, everything is gluten free, dairy free, refined sugar free and safe on the SCD and Paleo diet.

Orange Basket Cases

Grab as many oranges as you desire and draw any type of face or design. Trace your sharp knife around the outline of the biro, making sure to only cut shallow. Cut the top of the head off, and dig out the entrails, first by loosening with a knife and then spooning out the rest, putting aside for the filling. Mix the gutted orange bits with any type of fruit you want and refill the heads. Serve with a dollop of our coconut milk yoghurt or SCD yogurt.

Bitter Sweet Jellies

2 cups fresh watermelon juice 6 tbsp gelatin ½ cup freshly squeezed lemon juice ¼ cup of raw honey blueberries (as iris)

Strain the watermelon through a fine mesh strainer, discarding the pulp.

Skim the small amount of white foam from the top of the watermelon juice and discard.

Divide the juice: add half to a small saucepan and the other half to a bowl.

Sprinkle the gelatin over the surface of the juice in the bowl. Let it sit for a few minutes so that it dissolves into the juice. It will swell and become quite thick.

Warm the other half of the watermelon juice in the saucepan, but do not bring to a simmer or boil.

Take from the heat and blend with the gelatin until smooth.

Pour into molds and refrigerate for at least 1 hour.

To remove the jellies, dip the underside of your mold into some hot water for a few seconds, then with a warmed knife loosen the jellies from the sides of the molds.

These can be stored at room temperature but are better kept in the refrigerator.

Marzipan

1 ¼ cup honey 4 cups almond flour/meal 2 egg whites 1 tsp vanilla essence 2 tbsp beetroot juice (for body parts) flaked almonds for fingernails

Pour your honey into a saucepan and bring to a simmer on low.

Simmer for 10 minutes.

Remove pot from heat, leaving the element on the stove on.

Fill a large flat dish with cold water, adding ice cubes if you wish.

Place the pot in the cold water. Add honey and stir for 3-4 minutes until thick and creamy.

Add the egg whites and almond flour/meal, place back on heat and stir for 2-3 minutes until thick.

Pour into electric food processor and mix on low for about 20-30 minutes, or until it cools to room temperature.

Place in a sealed container and refrigerate overnight (minimum 8 hours).

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